Rheological models applied to wheat and corn dough
Rheological models of a food system are useful for simulating a material’s response to an applied stress or strain and for predicting the effect of composition and processing conditions. Rheological models can be applied when experimental data is expressed in fundamental units. This article describe...
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| Autores principales: | , , |
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| Formato: | Artículo |
| Lenguaje: | inglés |
| Publicado: |
2005
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| Materias: | |
| Acceso en línea: | https://dialnet.unirioja.es/servlet/oaiart?codigo=4902431 |
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